Fresh wasabi brings a herbal zing to the mayonnaise dip for these crunchy golden lotus root chips. A definite party pleaser or satisfying solo snack.
- 2 cups lotus root slices
- vegetable oil, for frying
- 2 tsp grated wasabi
- 2 tbsp Japanese mayonnaise
- 1 tsp salt
- 1 tsp rice wine vinegar
- sesame seeds, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If using fresh lotus root, slice finely using a mandolin.
- Pat lotus root slices dry with paper towel.
- Pour the oil into a large frypan so it reaches a couple of centimetres up the sides, and heat to about 170-180°C.
- Gently place the lotus root slices into the oil and deep fry until they are golden brown and crispy, then remove and drain on paper towel.
- In a shallow bowl, whisk together the wasabi, mayonnaise, salt and vinegar until combined.
- Serve the lotus root chips with a sprinkling of sesame seeds, the remaining salt and the wasabi mayonnaise on the side.